Kasseri Is a semi-hard white to yellow sheep cheese or, where appropriate, a mixture of sheep and goat's milk
Kefalotyri Kefalotyri is a hard, salty yellow cheese made from sheep's milk or goat's milk or with both types of milk at the same time. It is made in Greece and Cyprus. It is also located in fine (gourmet) shops or specialized (specialty) shops in the US and other non-Greek countries
Manouri is traditional Greek cheese. It belongs to the category of soft wheat cheeses and is mainly produced in Central and Western Macedonia, Thessaly and Crete. Its name is allegedly derived from the word "μανός(manos)" which means "thin"[1]
Metsovone (Greek: Μετσοβόνε) is a semi-hard smoked pasta filata cheese produced in the region of Metsovo (Epirus, Greece) It is made from cow’s milk or a mixture of cow and sheep or goat milk.
An unsalted soft cheese made from sheep milk. Served on its own or used in sweet or savoury pies. A slightly aged, sour version is called xynomizithra.